Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/354738
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampMariutti, Lilian Regina Barros-
dc.contributor.authorunicampBragagnolo, Neura-
dc.typeArtigopt_BR
dc.titleSolanum sessiliflorum (mana‐cubiu) antioxidant protective effect toward cholesterol oxidation: Influence of docosahexaenoic acidpt_BR
dc.contributor.authorBarriuso, Blanca-
dc.contributor.authorMariutti, Lilian Regina Barros-
dc.contributor.authorAnsorena, Diana-
dc.contributor.authorAstiasarán, Iciar-
dc.contributor.authorBragagnolo, Neura-
dc.subjectÁcido docosahexaenoicopt_BR
dc.subject.otherlanguageDocosahexaenoic acidpt_BR
dc.description.abstractHarmful health effects have been attributed to cholesterol oxidation products (COPs). Factors that modulate their formation in foods are light, oxygen, heat, and food matrix (such as antioxidants content or unsaturation degree of lipids), among others. The objective of this work was to assess the effectiveness of an extract obtained from Solanum sessiliflorum (mana‐cubiu) (MCE) as a potential inhibitor of cholesterol oxidation under heating conditions. The influence of free DHA presence in the system was also evaluated. Results showed that MCE inhibited cholesterol degradation (44 vs. 18% without and with MCE, respectively) and reduced ninefold COPs formation in the absence of DHA. However, when DHA was present, the MCE was not effective toward cholesterol oxidation. In this case, MCE showed its antioxidant effect protecting DHA from degradation (89 vs. 64%). Practical applications: Antioxidant properties of this solvent free natural extract make MCE a potential good ingredient in food products containing highly polyunsaturated lipids to protect them from oxidation and in food products lacking polyunsaturated lipids to protect cholesterol from oxidationpt_BR
dc.relation.ispartofEuropean journal of lipid science and technologypt_BR
dc.relation.ispartofabbreviationEur. j. lipid sci. technol.pt_BR
dc.publisher.cityWeinheimpt_BR
dc.publisher.countryAlemanhapt_BR
dc.publisherWileypt_BR
dc.date.issued2016-
dc.date.monthofcirculationAug.pt_BR
dc.language.isoengpt_BR
dc.description.volume118pt_BR
dc.description.issuenumber8pt_BR
dc.description.firstpage1125pt_BR
dc.description.lastpage1131pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn1438-7697pt_BR
dc.identifier.eissn1438-9312pt_BR
dc.identifier.doi10.1002/ejlt.201500285pt_BR
dc.identifier.urlhttps://onlinelibrary.wiley.com/doi/full/10.1002/ejlt.201500285pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumbernão tempt_BR
dc.description.sponsordocumentnumber2013/06489-1pt_BR
dc.date.available2021-01-26T15:28:13Z-
dc.date.accessioned2021-01-26T15:28:13Z-
dc.description.provenanceSubmitted by Mariana Aparecida Azevedo (mary1@unicamp.br) on 2021-01-26T15:28:13Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2021-01-26T15:28:13Z (GMT). No. of bitstreams: 0 Previous issue date: 2016en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/354738-
dc.contributor.departmentDepartamento de Planejamento Alimentar e Nutriçãopt_BR
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordNatural antioxidantspt_BR
dc.subject.keywordOxidationpt_BR
dc.subject.keywordOxysterolspt_BR
dc.identifier.source000381050800002pt_BR
dc.creator.orcid0000-0002-6971-6467pt_BR
dc.creator.orcid0000-0003-2847-7161pt_BR
dc.type.formArtigo de pesquisapt_BR
dc.description.sponsorNoteWe are grateful to the PIUNA (Plan de Investigacion de la Universidad de Navarra) and Ministerio de Economıa y Competitividad (AGL2014-52636-P) for their contribution to the financial support of this work. B. Barriuso acknowledges Banco Santander and Asociacion de Amigos de la Universidad de Navarra for the grants received. We are grateful to “Red deExcelencia Consolider” PROCARSE (AGL2014-51742-REDC). N. Bragagnolo thanks FAPESP (grant # 2013/06489-1) and CNPq for financial supportpt_BR
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